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Bater, B., Descamps, O., Maurer, A.J. 1993. Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids. Poultry Science 72:349. | to Top |
Purpose: To evaluate the effects on turkey thigh meat with 60% added brine when carrageenan, and combinations of carrageenan with locust bean gum, starch, nonfat dry milk and KCL were added.
Sensory: 2 trained meat scientists used a 1-5 scale to evaluate the meat visually. In addition, a 15 member experienced panel used descriptive analysis with a scaling test to evaluate texture and juiciness.
Updated: Sunday, January 9, 2005.
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